Samsa is a culinary product of eastern origin. This is not a pie with meat, as we sometimes call it. The basis in this product is puff pastry for samsa, and the original filling consists of lamb with onions. Samsa looks oriental, smells exactly the same and has a special unique delicate taste.
Real samsa is cooked in a tandoor (clay oven). How to cook samsa in a modern city? Nothing is impossible. It can be cooked in the oven and on the stove. And the samsa recipe is not an oriental secret behind seven castles. Here are just a few options.
Uzbek Samsa Recipe
Required Products:
flour - 2 glasses;
meat - half a kilogram;
onion - 1 piece;
cold raw water - half a glass;
egg - 1 piece;
salt - 1 teaspoon;
spice.
The dough kneading from water, flour, salt and eggs is not very cool. It must be put in the refrigerator for an hour before further work.
At this time, twist the meat through a meat grinder, then fry it until fully cooked. After that, scroll through the meat grinder one more time. Add finely chopped and fried onions to it, mix well.
It is necessary to roll out tightly very thinly, to a thickness of 1 mm. From it cut squares with a side of 10 centimeters. Fold three squares into a stack, each smearing with vegetable oil. Put the filling in the middle of the square from the dough. Close the filling with the dough. Fry samsa for 5 minutes on each side in hot oil.
Instead of meat, you can use jam or apples as a filling. It will also be very tasty.
Tajik Samsa Recipe
Products for the test:
water at room temperature;
flour;
salt.
The dough should be soft. Although it is cooked without eggs, it turns out to be very elastic.
Filling:
lamb (or other available meat).
The meat is cut into small pieces. A lot of onions will be required in the filling, it will be juicier from it. Red and black pepper, salt and spices should also be added to the filling. Mixed minced meat should be left in the refrigerator for half an hour. Later, just before sculpting, you will need to add a little water to it and stir well again.
Roll out the dough into a large enough cake, grease it completely with vegetable oil and twist it into a “sausage”. The resulting sausage needs to be cut into pieces and rolled. Stuffing is laid out on each small layer of dough. Triangles are molded. You need to bake samsa in the oven. When it is ready, remove from the oven, grease the top with oil and cover to make the dough more airy and soft.
Spicy Chicken Samsa Recipe
Products for the test:
flour –4 cups;
water - 1 cup;
egg - 1 pc;
vegetable oil - 1 tablespoon;
vinegar - 1 tablespoon;
salt - 0.5 teaspoon;
ghee - 150 gr.
Filling:
chicken fillet - 700 - 800 gr;
cilantro - 1 bunch;
onions - 1-2 heads;
garlic - 2 cloves;
ground red chili pepper - 1 teaspoon;
ground black pepper - half a teaspoon;
salt - 1 teaspoon.
The dough is kneaded uncooked from flour, eggs, warm water, vinegar, oil and salt. It is necessary to knead it well and let stand for about half an hour. Then divide it into four parts and roll it into thin layers. Leave on the table for about five minutes, so that the dough is slightly dried.
Smear each layer with butter, fold them on top of each other and roll them into a “sausage”. Put the rolled "roll" for a couple of hours in the refrigerator.
Next, you can begin to prepare the filling. Chicken fillet, onion, cilantro and garlic are cut. Everything is combined, a little pepper, a couple of spoons of sunflower oil, a little salt and water are added to the minced meat. Everything is well kneaded.
The dough is divided into equal pieces. Place the dough on the table with the slice up and push it with your palm to turn it into a cake. Roll it a little to the shape of a circle. In the middle, put the minced meat and cover the edges, turning the samsa into a triangle.
Put the triangles on a baking sheet, oiled or covered with parchment. Lubricate it on top with yolk and put in a preheated oven (180 degrees). Samsa is baked for about 40 minutes.